Pre heat the oven to 325 F. Heat a large oven safe pot or Dutch oven over medium heat; then add the oil to the pot. Season the chicken with the salt and pepper; place the chicken in the pot then brown on all sides. Add the next 8 ingredients to the pot, then cover and cook in the oven at 325 F for 90 minutes.

Remove the pot from the oven and carefully remove the lid. Remove the chicken from the pot, place on a baking sheet and let cool for 20 minutes. Place the pot on the stovetop and simmer on low heat. To thicken the stock, place the flour into a large bowl and whisk in 2 cups of the chicken stock until smooth. Slowly whisk this mixture back into the pot and continue to simmer.

Carefully separate the chicken meat from the bones and fat then stir it back into the pot. Season the stew with salt, pepper and thyme.

1 C Milk

1 tbsp. Vinegar

2 C Flour

¼ tsp. Baking Soda

1 tbsp. Baking Powder

1 tsp. Salt

6 tbsp. Butter, melted

Mix the milk and vinegar in a small bowl and let sit for 5 minutes to create the buttermilk. Place the flour, soda, powder and salt into a bowl and whisk to combine. Stir in the butter and buttermilk until a very thick dough has formed.

Place 1/3 cup, scoops of the batter, about 10-12 onto the top of the chicken stew. Make sure to leave some room in between the dumplings so they cook properly. Place the lid on the top of the pot and simmer on low heat for 13-15 minutes or until the dumplings have cooked through.

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